Top Tips On Becoming A Wine Connoisseur At 35,000 Feet
With summer now in full swing, many of us will be getting ready to jet off to sunnier climes but before boarding your flight and taking a sip of your on-board glass of wine, did you know that at 35,000ft your taste buds lose about 40 per cent of their ability to differentiate between flavours?
Or that flying at high altitude in a pressurised cabin makes one glass in the air equal two on the ground?
Well this and many other quirky facts are explained by head wine buyer for British Airways Peter Nixson in this new video. Peter has to satisfy the taste buds of around 35 million people every year with a very small selection of wine so he’s used to making cut and dry judgements about which bottles are worth keeping in the wine rack and indeed which bottles are the best tipple to kick off your holiday.
If the video whets your appetite for more then why not catch Peter at this year’s Taste of London Festival taking place in Regent’s Park from 19th to 22nd June. As well as playing host to 40 of the capital’s top restaurants, the festival features extensive wine tasting workshops where you can learn everything about French Classics to New World favourites by the top industry experts.
If that wasn’t enough you can rub shoulders with famous culinary faces such as Gary Rhodes, Antony Worrall Thompson, Michel Roux Jr., Angela Hartnett, Tom Aikens and Aldo Zilli, to name but a few whist sampling their signature dishes.
Click here for some top wine tasting tips.
For more on wine at the Taste of London see UKWinesOnline.
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I love this fact: “flying at high altitude in a pressurised cabin makes one glass in the air equal two on the ground”
What actually causes this?
I used to be a serious mountain climber and I know that high altitude gets you drunk fast, but i was never totally clear on what caused it. Planes are only depressurized to around 6,000 feet and the body doesnt adjust much during the flight, so whatever causes it is limited to the 10% lower pressure.